A bolillo (Spanish pronunciation: [boˈliʝo]) is a type of savory bread traditionally made in Mexico, where it originates and Central America. In Central America, especially in El Salvador, it is known as "pan frances" or French bread. It is a variation of the baguette, and is often baked in an horno de piedra.
It is about 15 cm (six inches) long, in the shape of an oval, with a crunchy crust and a soft inside, known as migajón (Spanish pronunciation: [miɣaˈxon]). It is the main ingredient for tortas and molletes. A variation of the bolillo is the telera, which is very similar, though it has a more rounded shape, is divided in three sections, and is usually softer. Other variations include bolillos made of alternate ingredients such as whole wheat, wheat germ or flax.
The bolillo is a variation of the baguette, and thus often has names in the local language reflecting this. In Yucatán they are known as barras. In Guadalajara and Sonora they are called birotes which are often made with sourdough. In northern Mexico they're known both as bolillos and pan blanco, whereas in Northeast Mexico it is known as pan francés. In Sinaloa, they are called torcido and birote. In Brazil, a similar bread is made and known as pão francês or pão de sal.
Bolillo is a slang term used in some parts of Mexico and the United States to refer to Anglos (Caucasian), due to the white interior of the bread. The usage is similar to the word Gringo or Gabacho, but it is usually a pejorative slur, referring to the individual(s) as "white bread" - one who is culturally unaware.[1]
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